Chicken in a Creamy Mushroom and Herb Sauce



Cook Meter: Intermediate
Cook Meter: $$ (if you don't have the herbs)
 
 
Running with our winter theme, there is something I love about a sauce that slowly simmers away. Pairing it with a silky mash it instantly takes me back to winters as a child, rugged up by the fire and that heavy feeling in your stomach knowing that you will be delightfully full for hours to come.

In an effort to always create a sauce reduced and thick enough that it slathers the meat rather than runs off it, I have been prone to overcook the protein, especially chicken. It wasn't until recently that I have perfected the art of getting a beautiful sauce without having rubbery chicken.  

I guess this just comes from years of practice. Those of you that love to cook are probably thinking, duh... didn't you know that. But no, unfortunately I did not.  The simple trick is browning your chicken first, take it out of the pan, and set it aside. Then continue making your sauce with the pan juices.



 I love cooking in the same way I love the IT industry.  If you are willing to, there is always something to learn. Maybe that's why Nanas are the most amazing cooks, they have had years to perfect their recipes, to fine tune the flavours.

After making this recipe I think I have finally got it right, so I hope you enjoy.

Chicken in a Creamy Mushroom and Herb Sauce

Ingredients

Oil and Butter to coat pan.
4 Chicken thigh Fillets
Flour to coat the chicken
1 brown onion, sliced
2 cloves of garlic, crushed
1 sprig rosemary
2 sprigs thyme
a handful basil leaves
1/2 white wine
1 cup chicken stock
1/2 cup thickened cream

Method

  1.  Melt about a teaspoon of butter and olive oil in a pan, and turn the pan to a medium to high heat, and brown your chicken.
  2. Remove from the fry pan and then using the pan juices saute the onion, and garlic until the onion becomes translucent.
  3. Add mushrooms, rosemary, and thyme and cook for about 2-3 minutes until the mushrooms start to brown.
  4. Add the white wine and let it fry off until the alcohol has evaporated, and then add the stock and cream.
  5. Simmer the sauce until it has thickened, then put the chicken back into the pan and simmer until the chicken has cooked.
  6. At the end toss through the basil leaves and serve with mashed potato.

Comments

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